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Bakewell Cream Sto $2.50 & Chef’s Ingredient TM Favorite 1-800-827-8328 Bakewell® Cream [email protected] Recipes DISCLAIMER: Allserv, Inc. assumes no responsibility for the accuracy or flavor of the recipes contained in this booklet or supplied in other formats. Thank you and HAPPY COOKING!! The Bakewell Cream Sto- Bakewell Cream was developed in the mid-1940‘s by Byron H. Smith, a chemist from Bangor, who was looking for a substitute for Cream of Tartar during wartime short- ages. He found a powdered leavening agent , sodium pyrophosphate and mixed it with redried starch, called it Bakewell, because that’s exactly what it did. In Maine, the product has never been out of the cupboard of anyone who ever tried it. This product has a lot of advantages: 1.) It makes a superior, almost no-fail biscuit, even for a heavy handed amateur cook. 2.) It will improve the texture of the crumb of any chemically leavened product - muffins, cakes, cookies. 3.) The ingredients are simple and pure, contain no additives, colors or dyes. 4.) Since it does not contain bicarbonate of soda, Bakewell Cream has a long shelf life and will not lose its high rising qualities after a few months. It will not function as a substitute for Cream of Tartar when beating egg whites for meringue or an angel cake, but it will replace baking powder if you use 2 parts Bakewell Cream plus one part baking soda for the amount of baking powder call for in the recipe. (Example: Recipe calls for 3 teaspoons baking powder; use 2 teaspoons Bakewell Cream and 1 teaspoon baking soda.) The results may astonish you. It takes only one batch of muffins or one pan of cornbread to tell the whole story. The recipe for biscuits is printed on the back of the Bakewell Cream can, but you might like to try these Bakewell Favorites or adapt your own special recipes calling for baking powder to Bakewell Cream and Baking Soda. The Bakewell Cream business was sold by the Byron H. Smith family in November 1987 to an East Holden Maine family, doing business as Apple Ledge Company. The whole family pitches in to mix, package and distribute the Bakewell Cream. We hope you enjoy our Bakewell Cream for Better Baking! HAPPY COOKING !! Heidi & David Plain Waffles The recipes in this book have been supplied by: 1½ cups sifted all-purpose flour 2 tsps. Bakewell Cream® Apple Ledge Co. - makers of Original Bakewell Cream 2 tsps. soda ½ tsp. salt 1 Tbsp. sugar 2 eggs, separated 1¼ cups milk 1 tsp. vanilla Table of Contents 1/3 cup salad oil Biscuits, Muffins, Breads & Rolls pages 2, 3, 4, 5, 6, 7, 15 Sift dry ingredients together onto waxed paper. Beat egg whites until stiff but not dry. Set aside. Beat egg yolks in large bowl until fluffy, add milk, vanilla, oil and dry ingredients, beating slowly with mixer until blended, scraping bowl. Fold in beaten egg whites, folding over and under until Cakes pages 7, 8, 13 blended. Preheat waffle iron. Pour batter evenly over iron and bake until light brown. Makes 3 four section waffles. Dessert Waffles Bars & Cookies pages 6, 14, 16, 17 Make Plain Waffles, add 2 extra Tbsps of sugar. Optional - ½ tsp. Almond or lemon extract. When cooked top with any of the following: Fresh Fruit, Whipped Cream, Ice Cream, Chocolate Sauce, Sweetened crushed strawberries, Applesauce, Honey and Slivered almonds, Cinnamon Doughnuts pages 17, 18 and sugar or anything that appeals to you. Shortcakes & Desserts pages 18, 19 Pancakes & Waffles pages 19, 20 10“ Pie Crust One Dish Meals pages 9, 10, 11, 12 1½ cups flour 1 tsp. salt Pie Crust & Shortcut Pies pages 9, 11, 12, 13, 20 1 tsp. Bakewell Cream® ½ tsp. Baking soda 1/3 cup + 2 Tbsp. shortening Pizza Dough page 11 4 Tbsps. Cold water Mix flour, Bakewell Cream®, soda, salt and shortening with a pastry blender. Sprinkle water over mixture, stir with a fork until dough sticks together. Shape into a ball. Roll out on lightly floured surface to fit pie pan. Bake as directed for pie filling used. For baked pie shell, prick bottom of To Substitute Bakewell Cream® for baking powder in your recipe crust with a fork. This crust is excellent for meat pies. Bake at 425° fir 10 minutes. Use 2 parts Bakewell Cream® and 1 part baking soda to Apple Ledge Apple Pie make your own baking powder. 6 cups sliced apples Example: If your recipe calls for 1 teaspoon baking powder... 1¼ tsps cinnamon Use 2/3 teaspoon Bakewell Cream® and 1/3 teaspoon baking soda ¼ tsp. nutmeg to make the 1 teaspoon baking powder. 1 cup sugar ¾ cup milk Note: If your recipe calls for an amount of baking soda in addition 2 eggs the baking powder, add that amount of soda also. 2 Tbsps margarine ½ cup Bakewell Cream® Biscuit Mix Streusel: 1 cup Bakewell Cream® Biscuit Mix, 3 Tbsps soft margarine,1/3 cup brown sugar, ½ cup chopped nuts (optional) Mix apples and sugar and spices and pour into greased 10“ pie plate. (use recipe above for crust) Beat remaining, ingredients except streusel until smooth. Pour over apples. Sprinkle with streusel mixture. Bake until knife inserted in center comes out clean, 55-60 minutes at 325°. A La Mode Anyone? Page 20 Page 1 Bakewell Cream Biscuits Brownie Pudding 4 cups flour - not sifted 1 cup flour 4 tsps Bakewell Cream 1½ tsps. Bakewell Cream® 2 tsps Baking Soda -level 1 tsp. soda 1 tsp. salt 3 Tbsps. Sugar - optional 2/3 cup sugar 1 tsp. salt 2 Tbsps cocoa ½ cup shortening ½ cup milk 1½ to 2 cups cold milk (some flours require more liquid than others) 2 Tbsps oil 2 tsps. vanilla Mix dry ingredients together, cut in shortening until well blended (looks like cornmeal). Add ½ cup chopped nuts (optional) milk all at once and stir quickly with a fork. Turn dough into a lightly floured board and knead a few strokes. (7 or 8 turns) kneading just enough to make a tender flaky biscuit in place of a Mix dry ingredients together in bowl. Add milk, oil and vanilla and just mix until smooth. Pour course looking biscuit. Roll out to ½“ thickness and cut with biscuit cutter. Place on un- into a greased 9 x9 pan. greased cookie sheet and bake at 475° for 5 minutes then turn down to 400° and continue Sauce: 1 cup brown sugar; 4 Tbsps. Cocoa Mix together and sprinkle over top of batter. Pour baking until golden brown; To save electricity or gas one may turn heat off after the first 5 1½ cups of boiling water over all in dish. Bake at 350° 30-40 minutes. Serve warm - top with whipped cream or ice cream. minutes, but be sure oven was at 475°. Biscuit Variations for the Regular Bakewell Cream Biscuit Recipe, Etc. Pancakes Drop Biscuits: Add a little extra milk to biscuit recipe (about ¼ cup more). 1½ cups flour 1½ tsps. Bakewell Cream ® Drop by spoonful onto a greased tin. Bake 10-15 mins. In a 450° oven. ¾ tsp. Baking soda Cheese Biscuits: Add about ¾ cup shredded cheese to dry ingredients in biscuit recipe. ½ tsp. salt Use non-fat milk for liquid. Follow rest of recipe. Bake in 450° oven. 2 Tbsps sugar Bacon Biscuits: Add 3 strips of cooked, crisp, crumbled bacon to recipe. 2 eggs Onion Biscuits: Add 1/3 cup minced onion to biscuit recipe. 1 cup + 2 Tbsps. milk Sage Biscuits: Add 1 tsp. Sage or poultry seasoning to your biscuit recipe. 1 Tbsps liquid shortening This is good with pork and gravy, chicken or other meat dinners. Orange Biscuits: Dip a cube of sugar in some orange juice and place on top of biscuit. In a large bowl, mix dry ingredients together. In a smaller bowl, beat eggs, add milk and Cinnamon-Sugar Biscuits: Dip biscuits in melted butter, sprinkle with cinnamon and liquid shortening. Stir into flour mixture-- just until mixed. Pour spoonfuls of batter onto sugar mixture. Bake as usual. heated greased pan. Cook until top top is covered with bubbles. Turn pancakes and brown other side. Makes 10-15 pancakes. Bakewell Cream Biscuit Mix (Make your own Biscuit Mix) 12 cups flour Bakewell Cream ® Biscuit Mix Pancake Recipe 5 Tbsps. Bakewell Cream 2 cups Bakewell Cream ® Biscuit Mix 2 Tbsps. Soda 1 1/3 cups milk 2 Tbsps. Sugar 1 Tbsp. plus 1½ tsps salt 2 eggs 2 cups Dry Milk 2 cups shortening Beat ingredients until smooth. Pour onto hot griddle by ¼ cup. Cook untl tops are covered with bubbles, turn and brown other side. Makes about 12 pancakes. For variety, after pour Mix flour, Bakewell Cream, soda, salt and dry milk together. Mix well Cut in shortening with onto griddle quickly sprinkle on a few blueberries, chocolate chips, raisins or chopped nuts. pastry blender until it is like coarse oatmeal. Store in a jar or can in a cool place with a tight Turn when bubbles for and continue as above. cover and label. If animal shortening, such as lard, is used store in refrigerator. Buttermilk Waffles Dumplings 2½ cups all-purpose flour 1 cup flour 2 tsps. Bakewell Cream ® 1 tsp. Bakewell Cream 2 tsps. Soda ½ tsp. soda 2 Tbsps. sugar ¼ tsp. salt 1 tsp. salt ½ cup milk 4 eggs 2 Tbsp. Salad oil 2 cups buttermilk 1½ tsps vanilla ½ cup salad oil Sift dry ingredients. Combine milk and oil. Stir together all ingredients until just moistened. Drop from tablespoon atop bubbling stew. Cover tightly, bring to boil. Reduce heat. (Don’t lift Sift together flour, Bakewell Cream®, soda and salt.
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